El Celler de Can Roca – The Book – New Redux edition

The bestseller of the Germans Roca now in a new redux smaller format, less heavy and more manageable.

"How to improve even more a classic like El Celler de Can Roca?" After selling more than 20,000 copies and being translated into 6 languages, at Librooks have worked hard to be able to launch a new edition of the definitive work of the Celler de Can Roca, with lighter and more robust finishes and printing of an even greater quality. Everything so that professional chefs and amateurs can bring home the cuisine of one of the best restaurants in the world.

In this book, the three Roca brothers, Joan, Josep and Jordi, explain in first person the secrets of a restaurant that has always been characterized by free-style cuisine, innovative capacity and an enormous creative effervescence generated in harmony by three thinking heads. Joan, in charge of the savory kitchen, Jordi of the desserts, and Josep of the wines and the room. Throughout almost 500 pages, the Roca brothers guide the reader through their history, their philosophy and the techniques used in nearly 90 recipes.

The reference work of El Celler is completed with the full-color illustrations of the images of the prestigious photographers David Ruano and Francesc Guillamet, with the diary Un dia a El Celler by the writer Josep Maria Fonalleras and a reasoned catalog of the 245 most outstanding dishes in the Celler's history.

"A book where we not only show what we do, but explain how we do it and why we do it." Joan, Josep and Jordi Roca.

Germans Roca Fontané
The three brothers Joan, Josep and Jordi Roca represent a unique case in the global culinary scene. Raised in their parents' restaurant kitchen from an early age, they learned from their grandmothers and mother who were cooks. The family background was later joined by regular training at the Escola d'Hostaleria de Girona. Over time, the talent of each of them had the good fortune to manifest itself in one of the three gastronomic areas: cooking (Joan), wine (Josep) and desserts (Jordi). Today, all three stand out in their respective fields, and together they run El Celler de Can Roca, awarded with 3 Michelin stars and considered the best restaurant in the world, according to The World's 50 Best Restaurants list.

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